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Carrot, Sweet Potato and Spinach Eggah

Carrot, Sweet Potato and Spinach Eggah

  • Makes
    4-6 servings
  • Cook Time
    35 minutes

Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetarian version, crushed cumin seeds provide both textural and flavor contrast against the sweetness of carrots and sweet potato, and ground turmeric accentuates the golden color of the egg yolks and earthiness of the vegetables. As a final flourish, we make a tangy yogurt sauce to round out the dish. This is delicious warm or at room temperature. You will need an oven-safe 12-inch nonstick skillet for this recipe.

Tip

Don’t slice the omelet hot out of the pan. It’s easier to slice and transfer to a plate after it has cooled for a few minutes.

Ingredients
  • 1

    teaspoon ground turmeric

  • 1

    teaspoon baking powder

  • Kosher salt and ground black pepper

  • 8

    large eggs

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 2

    medium carrots, peeled and shredded on the large holes of a box grater

  • 12

    ounce orange-flesh sweet potato, peeled and shredded on the large holes of a box grater

  • 1

    tablespoon cumin seeds, lightly crushed

  • 5

    ounce container baby spinach

  • 1

    cup plain whole-milk yogurt

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

Step 1

Heat the oven to 400°F with a rack in the middle position. In a large bowl, whisk together the turmeric, baking powder, and ½ teaspoon each salt and pepper. Add the eggs and whisk until well combined.

Step 2

In an oven-safe 12-inch nonstick over medium-high, heat the oil until shimmering. Add the scallion whites, carrots and sweet potato, then cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes.

Stir in the cumin and cook until fragrant, 30 to 60 seconds. Add the spinach and cook, stirring often, until the leaves are wilted, 2 to 3 minutes.

Step 3

Pour the egg mixture into the skillet and stir vigorously with a silicone spatula from the edges toward the center until wet, soft curds form but the eggs remain slightly runny and spreadable, 1 to 2 minutes. Transfer the skillet to the oven and cook until the eggs are just set, 5 to 6 minutes.

Step 4

Remove the pan from the oven (the handle will be hot) and run a silicone spatula around the edge and underneath the omelet to loosen, then slide onto a cutting board. Cool for 5 minutes.

Meanwhile, in a small bowl, stir together the yogurt, the scallion greens, lemon juice and zest and season with salt and pepper to taste.

Cut the omelet into 6 wedges and transfer to a serving plate. Drizzle with oil and serve the yogurt sauce on the side.